Roasted Chicken Breasts With Preserved Lemon

6
Servings
5m
Prep Time
50m
Cook Time
55m
Ready In


"This easy weeknight meal comes from The Splendid Table's How to Eat Supper. I can't find preserved lemons at my grocery, so I make my own. If you wish to too, try my recipe #recipe16264"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (172.2 g)
  • Calories 344.3
  • Total Fat - 17 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 119 mg
  • Sodium - 105.6 mg
  • Total Carbohydrate - 2.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.5 g
  • Protein - 43.8 g
  • Calcium - 31.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0.1 mg

Step 1

Turn the oven to 450°F. In a food processor, finely chop the lemon, olive oil, cilantro, garlic, and cumin.

Step 2

Cover a shallow roasting pan with foil. Arrange the chicken breasts on the foil, skin side up, and spread the lemon mixture over them. Grind a generous amount of black pepper over the chicken and place in the oven. Reduce heat to 325°F.

Step 3

Roast chicken for 45 minutes, pasting it with its pan juices, until the chicken reaches 170F on an instant-read thermometer.

Step 4

Alternative roasting method: Roast 1 hour at 300°F

Tips & Variations


No special items needed.

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